The Beer Brewer

This continues the previous articcle on “Maturation and Individual Wine Characteristics”

Other products, such as terpenes and lactones are also formed at this stage by the yeast, which also contribute to the fino character. Terpenes are synthesized by the flor yeasts, and produce rose like, or floral aromas in the wine. Lactones are esters synthesized by yeast and appear to originate from an esterification reaction between α –ketobutyric acid and acetaldehyde. They are responsible for strong nutty aromas. Some of the lactone precursors may be extracted from the wooden cask material by the ethanol within the wine.
Although great care is taken not to disturb flor films, regular removal every three months and replenishment of wine (from the same anada or vintage) is required to replenish diminishing oxygen levels and nutrients, which are crucial to maintaining a flor coverage.

Wines with flor remain unblended for a year, after which time they become part of the unique solera system (Figure 3) common to all Sherries. This system is a form of blending, facilitated by topping up of older butts with young wine from more recent vintages, to achieve age and consistency in the final product. This system is composed of a number of stages or criadera, (which vary from producer to producer), each containing wine at a particular age, with the oldest stage being that of the solera stage or solera. As wine is removed from the solera for bottling, the partially empty butts are refilled with wine from the first (or next oldest) criadera or stage. The first criadera is thus replenished from the second (or next oldest) criadera and so on throughout the numerous criaderas, with the final, youngest criadera refilled with a suitable wine from the same vintage (anada). Wines drawn from individual butts in a criadera are blended together before being added to the next criadera, thus ensuring product consistency during production. This indicates solera systems for fino wines may involve up to 600 butts, arranged in one solera and five criaderas. Aging of fino types takes at least three years and may extend to eight.

Finos emerge with 15.5 – 17% alcohol by volume, a distinct pungent (green) aroma and a dryness that lacks acidity.

Popularity: 42%

Share This